Recipe: Recipes Using Peppers (25)

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07-18-2000 - 25 Pepper Recipes

Gina,Fla (06:15:29) :

Creamy Roasted Red Pepper Chicken Enchiladas
serves 6

1 medium Vidalia onion, chopped
3 garlic cloves, pressed
1/2 green bell pepper, chopped
2 T. olive oil
2 c. cooked chicken breasts
14 1/2 oz. can stewed tomatoes
1/4 t. Lawry's Seasoned salt
1/4 t. black pepper
1/2 t. ground cumin
2 t. dried cilantro flakes
1/2 small can green chilies, drained and chopped
1 c. shredded Monterey jack cheese
1 c. shredded sharp cheddar cheese
12 flour tortillas
1 c. half and half
2 roasted red bell peppers (from a jar), pureed
1 t. Superior Touch brand chicken bouillon

Saute the chopped onion, bell pepper and garlic in oil in a large skillet. When onion is limp, add tomatoes, chilies, chicken and seasonings. Simmer for about 20 min. Stir in goat cheese at last minute and take off heat.
Grease a 13x9 baking pan, spoon about 1/4 c. chicken mix down center of a tortilla, roll up and place, seam side down in baking pan. Continue until all tortillas are used up.

Heat the half and half, bouillon, and pureed bell pepper till thick, about 8 min. over med. heat. Pour over tortillas. Bake covered for 10 min. at 350. Uncover and bake for 10 more min. Sprinkle with the shredded cheeses and bake for 5 more minutes.

calliope,.NY (06:13:04) :

Calliope's Roasted Red Pepper Sauce for Pasta or chicken &....maybe...
fish, potatoes....whatever!.

In proportions you prefer........................
Roasted red peppers (on the "barbie" with one roasted onion as well) ....when done...combine, in the blender with;....olive oil, lemon juice, balsamic vinegar, basil, salt, black pepper, garlic, parsley,* optional... nuts of your choice, roasted in the oven,.... which will thicken the "pesto"...as well as adding a depth of flavor,.... and a little protein.
Serve this with pasta of your choice....and enjoy....!

Gina,Fla (06:12:34) : Chicken Cacciatore

1/4 c. olive oil
2 garlic cloves, minced
1 large onion, chopped
1/4 t. dried rosemary
1/2 tsp. dried parsley flakes
3/4 tsp. dried oregano
3/4 tsp. salt
1/8 tsp. ground red pepper
4 chicken breasts, cut into chunks
1/2 c. red wine vinegar
6 cups drained and seeded, roma tomatoes halved
1/2 tsp. dried basil
1/4 c. dry white wine
1/2 c. green olives, sliced
1 sweet red pepper, cored, seeded and cut into strips
1 green bell pepper, cored, seeded & cut into strips
1/2 c. sliced mushrooms

Heat oil, add onions, garlic, rosemary, parsley, oregano, salt and ground red pepper in a large pan over med. heat. Cook until onions are translucent. Add chicken chunks and cook till chicken is nicely browned on all sides about 30 mts.
Add red wine vinegar and cook 5 mts. more.

Place your tomatoes in the blender to crush slightly leaving some chinks. Add this to chicken and cook for 20 mts. more till slightly thickened. Add basil, wine, olives and red peppers and mushrooms and cook till peppers and mushrooms are softened and the chicken is very tender about 10 mts. Serve with rice to sop up the wonderful juices.

Gina,Fla (06:10:40) : Fabulous Vegetable frittata
serves 6-8

1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
1/4 c. cream
1 lb. cream cheese
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil till barely soft. Cool.

Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.

Gina,Fla (06:10:12) : Torta Rustica

serves 8

1 32 oz. pkg. frozen bread dough, thawed
8 oz. Honey Ham, thinly sliced
8 oz. sliced salami
8 oz. sliced provolone cheese
1 lb. fresh sliced mushrooms
1 med. onion, sliced and sauteed
2 cloves garlic, minced
1 6 oz. can black pitted olives, sliced
1 small jar artichoke hearts, quartered
1 12 oz. jar marinated sweet red pepper strips
1 pkg. fresh spinach
1 egg beaten w/1T. water for egg wash

Cut 1 bread loaf in half crosswise. Roll out one half on a litely floured surface into a 10" circle. Cover with a damp towel and set aside.

Press remaining dough loaves together and roll out on floured surface into a 12" circle to fit into bottom of 9" springform pan. Allow the edges to overhang.

Saute onions, mushrooms, & garlic and when golden, throw in the spinach to wilt. Stir well together. Drain the pepper strips well.

Layer half the salami, olives and spinach mixture. Press half the cheese on and then ham, pepper strips, remaining salami, ham and artichokes, top with cheese.

Brush on the egg wash on the overhanging dough, top torta with remaining dough round. Fold the overhang over this crimping where needed to seal. Brush the top with the egg wash for sheen.

Bake at 350 for 35 min. Cover with foil and continue baking for 20 min. more. Cool on rack and then remove sides and cut into wedges.

Gina,Fla (06:09:35) : Basil, Bell Pepper and Mushroom Frittata
Stand Mixer Recipe

1 medium onion, chopped
1 c. fresh sliced mushrooms
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
1 tablespoon milk
1/2 cup plus 2 tablespoons Parmesan cheese
1 medium red bell pepper, cut into eighths
1 medium green bell pepper, cut into eighths
2 T. butter
2 tablespoons vegetable oil
1/4 cup chopped fresh basilSaute onion, bell peppers and garlic in butter and olive oil till golden.

Place eggs, milk and 1/2 cup Parmesan cheese in mixer bowl. Attach bowl and wire whip. Turn to Speed 4 and whip 1 minute. Set aside.

Pour egg mixture over vegetables. Sprinkle with basil and remaining 2 tablespoons Parmesan cheese. Cook over low heat, covered, 10 minutes or until eggs are set. Cut into wedges.

Yield: 6 servings

Gina,Fla (06:08:35) :

BAKED ASPARAGUS AND PEPPER FRITTATA

2 pounds thin asparagus
1 large yellow bell pepper
1 large red bell pepper
3 shallots
1 medium zucchini
3 scallions
1 tablespoon butter
12 large eggs
3/4 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley
1 1/2 teaspoons salt
1/4 teaspoon pepper

Preheat oven to 350 degrees and butter a 9-by-13-inch glass baking dish.

Trim asparagus and cut diagonally into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips; mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.

Have ready a bowl of ice and cold water. In a large pot of boiling salted water, blanch asparagus 1 minute. Drain in a colander and transfer to ice water. Drain again in colander and pat dry.

In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.

In a large bowl, whisk together eggs, cream, parsley, salt and pepper. Stir in asparagus, pepper mixture, zucchini and scallions. Pour into baking dish and bake in middle of oven until golden and set, about 35 minutes.

Cool on a rack. May be made 1 day ahead and chilled, covered; bring to room temperature before serving. Makes 12 servings.

Source: Adapted from Gourmet, April 1999.

Gina,Fla (06:07:42) : Springtime Pasta Primavera

1 pound fresh asparagus
1/2 lemon squeezed, and 2 peels from lemon
1 c. fresh string beans, ends snapped
1/2 bag frozen peas, thawed and drained
1 med. onion, chopped
4 large clove garlic, pressed
1/ 2 c. olive oil
1 large carrot, scraped and julienned
1 medium sized sweet red pepper, coarsely chopped
1 medium size sweet yellow pepper, coarsely chopped
2 cups half and half
2 eggs, beaten
1 cup chicken broth (Superior Touch)
2 tablespoons chopped fresh basil
2 T. fresh parsley, chopped
1/2 tsp salt
1/2 t. black pepper
16 oz. uncooked linguine,
1/2 pound fresh mushrooms, sliced
1 cup freshly grated parmesan cheese

Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cut asparagus diagonally into 1 1/2 inch pieces. Place asparagus pieces, carrots and string beans along with the two lemon peels and squeeze the juice from half the lemon into the steamer with enough water to come up to bottom of wire basket; cover and steam 6-8 min. or until vegetables are crisp-tender. Remove from heat; set aside.

Saute onion, mushrooms, peppers and garlic in oil in a large skillet until tender. Add carrots, peas, asparagus, & beans to onion mixture; saute 3 mts. more. Add salt and pepper and stir to blend. Set heat on very low to keep warm momentarily while you make sauce

Combine half and half, eggs, broth, and salt in a medium skillet. Cook over medium-high heat 5 min, whisking till thickened.

Cook linguine according to package directions. Drain well; place back in cooking pot, pour sauce over, toss gently to coat and then pour veggies in tossing gently to mix well. Sprinkle with parmesan cheese, parsley, and basil; toss gently. Serve immediately
YIELD: 8 servings

Gina,Fla (06:07:06) :

SCALLOPS AND SPINACH FETTUCCINE WITH RED BELL PEPPER CREAM SAUCE

6 tablespoons olive oil
1/4 cup dry white wine
1 tablespoon garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 1/4 pounds sea scallops

1 pound spinach fettuccine

Red Bell Pepper Cream Sauce
Chopped fresh Italian parsley

Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.

Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.

Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.

RED BELL PEPPER CREAM SAUCE
3 large red bell peppers
1/2 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 tablespoon chopped garlic
1 cup whipping cream

Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)

Makes about 1 cup.

Serves 6.

Bon App tit
October 1998

RSVP; Ristorante Ciao Tutti, La Grange IL Gina,Fla (06:05:50) :

Mama's Sausage with Peppers and Onions
serves 6

1/2 c. olive oil
6 sweet Italian sausages
6 hot Italian sausages
3 green bells peppers, cored, seeded and sliced lengthwise into 1-inch strips
3 red bell peppers, same as above
2 large sweet onions, peeled and cut lengthwise into 1/2 strips
4 garlic cloves, peeled and sliced thin
salt and pepper to taste

Heat 1/2 c. oil in large skillet over med high heat. Add sausages and fry turning frequently till they are nicely browned. Stir in peppers and onions and garlic, season with salt and pepper. Lower heat and fry for 5 mts. till veggies are tender. Drain off any excess oil and remove garlic.

Serve with sauce or serve in Italian bread for sandwiches.

Gina,Fla (06:03:56) :

Chicken and Red Pepper Fettuccini
Pollo Rojo a la Fettuccini

This recipe is from an old Italian Mama we knew in New York, she made it so simple yet fragrant and delicioso!!
4 servings

2 tbs. butter
1 large garlic clove, minced
1 tsp. salt
1 cup freshly grated parmesan cheese
1/2 pint cream
2 chicken breasts
1 8oz. pkg. fettuccini
1 sweet red bell pepper, chopped
1 small onion, chopped

Cook noodles as directed on package

Slice chicken into small strips, cook in hot skillet with small amount of olive oil. Add chopped onions and bell pepper and cook till onions are golden brown. Set aside.

For sauce, melt butter, add garlic clove, then add cream and parmesan. Blend well and cook till thickened.

Add chicken mixture to sauce and pour over fettuccini and serve! Best when served with chilled white wine.

calliope,.NY (06:01:42) :

COUSCOUS TABBOULEH......I LIVE on this stuff in the summer!

This is such a nice light version......but you can always use the traditional bulgar.
or even try the new super grain, quinoa!

1-box...Couscous
2-cups chicken stock
1-bay leaf,
1/2 tsp. thyme
3-dashes cloves
black pepper
simmer the above ingredients for about 8 minutes, remove bay leaf and then
prepare with butter and salt and pepper according to package directions for;
1 box (10 oz.) of plain couscous with..... 1/4 tsp. allspice added

3/4 cup fresh lemon juice
3/4- cup extra virgin olive oil
3-15-oz. cans chic peas, simmered for 12 minutes then drained
1-large red onion, minced....or you could use, scallions
2 cups loosely packed fresh parsley leaves, minced
2 cups loosely packed fresh mint leaves, minced.
lots more fresh cracked black pepper

*fresh tomatoes, chopped.....and added at serving time
*cucumbers, seeded and chopped,... added at serving time
optional.......chopped black olives

optional.........1/2-cup light mayo, added at the end

* if you add these ingredients and let them sit in the dish.....it will become watery!

Kelly~WA (11:56:27) :

SUMMERTIME NEW POTATO SALAD
Serving Size : 12

4 c cooked new potatoes cut into 1/2-inch pieces
1/2 c chopped red bell peppers
1/2 c chopped green bell peppers
1/2 c chopped yellow bell peppers
1/4 c chopped celery
1/4 c chopped red onion
1/4 c chopped fresh chives
2 tb fresh flat-leaf parsley chopped
1/4 c puritan oil
2 tb red-wine vinegar
1 tb chopped fresh thyme or 1 teaspoon dried
salt to taste
ground pepper to taste

In large bowl, combine potatoes, bell peppers, celery, red onion, chives
and parsley, tossing gently to mix. In small bowl, combine oil, vinegar,
thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to
combine. Serve at room temperature. 12 servings.

Kelly~WA (11:55:36) :

Tomato-Roasted Pepper Salad

3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
coarse salt -- freshly ground
black pepper -- freshly ground
2 large red bell peppers -- roasted and peeled
seeded and cut into 1-inch strips
2 large yellow bell peppers -- roasted and peeled
seeded and cut into 1-inch strips
1/2 cup caperberries OR 1/4-cup capers
1/4 cup cured black olives -- such as kalamata
4 medium ripe tomatoes; red and/or yellow -- sliced 1/2"
1/3 cup fresh basil leaves -- loosely packed

In a small bowl, whisk together the oil and vinegars. Season with salt and
pepper. In a large bowl, combine the bell peppers, caperberries, olives and
three-quarters of the vinaigrette, and toss well.

To serve, arrange the tomato slices on a serving platter. Drizzle with the
remaining vinaigrette. Top with the pepper mixture and garnish with the
basil leaves. Feta cheese, ricotta salata or goat cheese crumbles can top
off the salad, if you wish.

Kelly~WA (11:54:18) :

BROCCOLI & RED PEPPER SALAD
Servings ~ Approximately 8

4 lb Broccoli
3 Sweet red peppers -- cut into thin strips
3/4 c Olive oil
1/4 c Lemon juice
2 tsp Dijon mustard
1/4 tsp Salt
1/8 tsp Black pepper

Trim off large leaves of broccoli, and remove
tough ends of lower stalks. Wash broccoli thoroughly;
cut flowerets into bite-sized pieces (reserve the
stems for another use). Cook broccoli covered, in a
small amount of boiling salted water 2 to 3 minutes or
until slightly tender; drain. Rinse with cold water;
drain and set aside. : Combine broccoli and peppers
in a large mixing bowl; toss gently. Combine remaining
ingredients in a jar; cover tightly and shake
vigorously. Pour marinade over vegetables, toss
gently. Cover and chill overnight. Drain off marinade
before serving.

Kelly~WA (11:53:47) :

Bell Pepper Salad
Yield: 4 sweet ones

1 medium red bell pepper;
1 medium yellow bell pepper;
1 medium green bell pepper;
1/2 cup Creamy Garlic Dressing;
1/4 tsp Black pepper;
2 tsp Capers; rinsed drained

Preheat broiler. Place bell peppers under broiler and lightly char.
turning to grill all sides. Remove from broiler to a paper bag. Close
paper bag and set aside. When peppers cool, peel, core, seed and cut
into strips. Arrange peppers on a platter, alternating colors so
they form a petal, and spoon dressing over them. Sprinkle with
black pepper. Garnish with capers and serve warm or chilled.

Kelly~WA (11:53:08) :

PEPPER AND BREAD SALAD

1 Sweet red pepper
2 c Bread cubes, packed
2 1/2 tb Capers
1 tb Fresh thyme leaves, minced
1 Green onion, minced both white and green parts
1 Celery stalk, trimmed and diced
2 1/2 tb Olive oil
2 tsp Sherry vinegar
1 t Prepared Dijon mustard
Freshly ground pepper

Spear pepper with fork and hold over open flame until
it blisters all over. Place in plastic bag and set
aside until skin loosens, about 30 minutes. Meanwhile,
place bread cubes in colander and hold under cold
water to dampen. Squeeze bread dry. Place in salad
bowl. Add capers, thyme, green onion and celery.
Using sharp paring knife, peel skin off pepper. Core
and dice into half-inch pieces. Add to bread salad.
Stir together oil, vinegar, mustard and pepper to
taste in small cup. Pour over salad and toss well.
NOTE: A good quality, crusty French bread is essential
for this salad. It should be at least one day old.
If still soft, place bread cubes on baking sheet and
toast at 350 degrees for 5 to 10 minutes.

Kelly~WA (11:51:58) :

PEPPER SLAW

12 Sweet green peppers -- cored and quartered
12 Sweet red peppers -- cored and quartered
12 Onions -- large
2 Cabbages; cut into wedges
1/4 cup Pickling salt
2 1/2 tablespoons Mustard seed
2 1/2 tablespoons Celery seed
6 cups Sugar
Vinegar

Day before put all vegetables through coarse blade of a meat grinder.
Sprinkle with salt; mix well; let stand overnight. Next day, drain off
juice from vegetables; add mustard seed, celery seed and sugar; mix
well. Add vinegar just to cover. Pack in hot sterilized jars; seal at
once. Will keep for one year if stored in cool place. Makes 14 pints.

Kelly~WA (11:50:42) :

ROASTED RED PEPPERS

A low-calorie but flavorful red pepper salad

(Serve this at room temperature as a side dish for anything
Nicoise or Spanish or Greek or Egyptian. Or make a meal of
them by adding a bowl of yogurt, a bowl of chopped onion,
some black olives, radishes, and pistachios, and lots of
warm pita bread. Or use it with sauteed garlic and pitted
black olives and a little reduced white wine as a spaghetti
sauce.)

(Serves 4)

1 lb fresh red peppers (sweet red capsicum peppers)
1/4 cup lemon juice
salt

Preheat broiler as hot as you can get it. Turn
red peppers under the broiler until their skins
come up in black bubbles. Cool the peppers until
you can handle them comfortably.

Remove the skins, stems, cores, and seeds. (This
is messy work. I have tried removing the innards
first, before putting the peppers under the broiler,
and the result is not so good as this way.)

Cut the peppers into finger shapes. Flavor them
with fresh lemon juice and salt.

Let them sit for several hours, draining off the
liquid that forms.

Kelly~WA (11:48:59) : STUFFED BELL PEPPERS

1/2 lb. ground chuck (lean)
1/2 lb. ground pork
1 large onion (minced)
2 stalks celery (minced)
1/2 bell pepper (chopped fine)
8 bell peppers (split in half and cleaned)
1 cup Italian bread crumbs
4 eggs (slightly beaten)
1 clove garlic (mashed)
1 can Rotel diced tomatoes
1 can tomato sauce (small)
Salt (to taste)
Pepper (to taste)
1 jar mushrooms

Saute' in butter, onion, celery, bell pepper and garlic until clear. Add Rotel and
tomato sauce and cook down on medium heat. Add ground chuck and pork and
brown. Add mushrooms (with liquid), bread crumbs and seasoning to taste.
Remove from heat and stir in eggs. Work quickly and return to heat for five
minutes. Fill peppers, sprinkle with bread crumbs, dot with butter and bake 20-25
minutes at 350 degrees. Freezes very well in individual plastic bags. Note: You
could add rice to the mixture and easily double the number of bell peppers you
stuff.

Kelly~WA (11:48:38) : (Another) Pepper Jelly

1 large bell pepper, cut up into chunks (about 1 cup)
One 4-ounce can diced jalapeno peppers
1-1/2 cups cider vinegar
6 cups white sugar
One 6-ounce package Certo liquid pectin
Green food coloring

In a blender, place bell peppers, jalapeno pepper, and vinegar. Blend until smooth. Pour puree into
4-quart glass mixing bowl or other large microwave-safe bowl or pot. Stir in sugar, mixing well.

Cover with wax paper and microwave on 100% power approximately 15-20 minutes until mixture
comes to a full boil and boils 1 minute. Stir several times during cooking. Remove from microwave
and add both packet of Certo and 5 drops green food coloring. Mix well. Ladle into sterile jars and
cap with melted paraffin.

To serve: Spread a cracker with cream cheese and top with about 1/2 teaspoon of pepper jelly.

Kelly~WA (11:47:41) : Hot Pepper Jelly

Typically served on cream cheese with crackers, but try it on hamburgers.

5 cups sugar
1 1/2 cups cider vinegar
1 green pepper -- finely chopped
5 jalapeno peppers -- minced
6 ounces liquid fruit pectin

Combine sugar and vinegar in a large pot and bring to a
boil. Add both peppers and return to a boil. Stir in pectin
and boil one minute. Strain liquid into a large bowl. Pour
into hot, sterilized jars and seal.

Yield: 6 half pints.

Kelly~WA (11:45:58) : Pepper Jelly

Servings: 6 half pints
3/4 cup ground bell pepper
1/4 C. ground jalapeno
6 C. sugar
1 1/2 C. white vinegar
1 (6 oz. ) bottle Certo pectin

Combine peppers, sugar and vinegar in large
sauce pan. Bring to a hard boil. Boil hard for one
minute, stirring constantly. Remove from heat:
Stir in Certo and let set 5 minutes. Skim off foam
with metal spoon and pour quickly into glasses.
Seal at once with 1/8" of paraffin or metal lids

Kate,.MO (11:40:27) :

Title: Pickled Hot Peppers
Posted By: di
Date: November 4th 1998
Board: recipelink.com Cooking Club

(Hungarian, Banana, Chile, Jalapeno)

4 lbs hot long red, green, or yellow peppers
3 lbs sweet red and green peppers, mixed
5 cups vinegar (5 degrees)
1 cup water
4 tsp canning or pickling salt
2 tbsp sugar
2 cloves garlic

Yield: About 9 pints

Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister in order to peel. Peppers may be blistered using one of the following methods:

Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes or until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

Cool and peel off skin. Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes.

Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch headspace.

Adjust lids and process as follows:
(half-pints or pints)

1-1000 ft = 10 minutes
1,001 - 6,000 ft = 15 minutes
Above 6,000 ft = 20 minutes

Susan,IL (10:37:20) :

Ma Cooper's Hot Peppers
Recipe By : Margie Cooper

1 PECK HOT BANANA PEPPERS
1 QT. OIL
1 46OZ. TOMATO JUICE
2 CUPS VINEGAR
1/4 CUP SALT
2 LARGE ONIONS CUT UP
3-4 GARLIC CLOVES
6-8 CARROTS CUT UP

BRING TOMATO JUICE, VINEGAR, OIL AND SALT TO BOIL. ADD ONIONS
GARLIC, CARROTS AND PEPPERS. BRING TO A BOIL. THEN POUR INTO HOT JARS
AND SEAL. STORE IN REFRIGERATOR.
WE HAVE FOUND THAT USING 5-6 HOT PEPPERS WITH THE REST BEING SWEET
PEPPERS WAS MORE THAN ENOUGH TO MAKE THE END RESULT PLEASANTLY HOT.

USUALLY THERE IS JUICE LEFT OVER. WHAT WE HAVE DONE WITH THAT IS ADD
CUT UP
ZUCCHINI SQUASH. BRING TO A BOIL, PUT INTO HOT JARS.

"Ma Cooper" was my best friend's mom when I was a little girl. Ma would make tons of these peppers. She also used mild banana peppers, and even cut zucchini into chunks and canned it with the same recipe. My friend and I used to sneak down to her cellar and snitch jars to eat them!